200g dark or milk chocolate
250g castor sugar
Cream cheese mixture:
250g Lancewood Superior Cream Cheese
10ml finely grated lemon rind
125g castor sugar
chopped pecans if desired
Preheat the oven to 180°C. Grease a 23 x 23cm
baking pan and line with baking paper.
For the chocolate mixture, melt chocolate and
butter in a microwave oven for 20 seconds at a
time, stirring until smooth. Cool slightly. Beat
castor sugar and eggs. Add melted chocolate mix
and mix to combine. Add sifted flour and stir into
For the cream cheese mixture, beat together the
cream cheese, lemon rind, castor sugar and eggs
Pour ¾ of the chocolate mixture into the prepared
tin and level with a palette knife. Spoon the
cream cheese mixture over the chocolate, then add
remaining chocolate in spoonfuls.
Using a skewer or thin knife, swirl the mixtures
together. Sprinkle with nuts if used.
Bake for 35-45 minutes, or until just set. Cool in
the pan, then cut into squares.
INFO / TIPS
From The Star Angela Day